Italian term used to describe noodles, vegetables or pasta that is cooked to a texture not too soft, so as to be still firm, when bitten.
To cook by dry heat, usually in the oven.
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
To moisten/brush foods during cooking with pan drippings, fat or special sauce to add flavor and prevent drying.
A mixture containing flour and liquid, thin enough to pour.
To mix rapidly in order to make a mixture smooth and light.
To remove the skin or to cook slightly by immersing in rapidly boiling water for a couple of minutes.
To incorporate two or more ingredients thoroughly.
To heat a liquid until bubbles break continually on the surface.
To cook on a grill under strong, direct heat.